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Sweet & sour rabbit
Sweet & sour rabbit
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Total Time:
1 hour
Bold and flavorful recipe inspired by Nonna Marina, featuring sticky, tender meat with a delightful crunch from nuts. Easily substitute rabbit with jointed chicken for a delicious twist.
Ingredients:
  • 1 whole rabbit (1.2kg) skinned, jointed, with offal
  • olive oil
  • 1 red onion
  • 5 ripe cherry tomatoes
  • 1 fresh red chilli
  • 5 fresh bay leaves
  • 50 g pine nuts
  • 50 g blanched almonds
  • ½ teaspoon ground cloves
  • 150 ml full-bodied Sicilian red wine
  • 100 ml thick balsamic vinegar
  • 1 tablespoon runny honey
Instructions:
  • In a cold casserole pan, place the rabbit and offal, then drizzle with 3 tablespoons of oil. Sear the rabbit on medium-high heat until golden, turning occasionally. Meanwhile, peel and finely slice the onion, quarter the tomatoes, and halve and deseed the chilli. Add all to the pan along with bay leaves, nuts, cloves, and wine. Pour in 350ml water, bring to a boil, then simmer on low for 15 minutes. After 15 minutes, stir in balsamic vinegar and honey. Cook for another 30 minutes until the rabbit is tender and the liquid forms a dark, thick coating, stirring occasionally. Serve as is or at room temperature. Enjoy with pasta, couscous, or bread. Delicious!

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